Balsamic Glazed Chicken and Veggies (Sheet Pan) Recipe

This Balsamic Glazed Chicken and Veggies (Sheet Pan) recipe is an absolute weeknight hero, bringing together juicy, tangy-glazed chicken, beautifully roasted vegetables, and minimal cleanup all in one go. It has quickly become my go-to when I want something healthy, colorful, and utterly satisfying without spending hours in the kitchen. The balance of balsamic, honey, and Dijon is just magical—sweet, savory, and a little zippy—all soaking into those tender veggies. If you’ve been searching for a dish that turns ordinary dinner into something you’ll crave, this is it!

Ingredients You’ll Need

Every ingredient in this Balsamic Glazed Chicken and Veggies (Sheet Pan) recipe is simple, fresh, and 100 percent purposeful. They each play a starring role—from adding bright flavor to bringing gorgeous color and texture to the pan. Here’s what you’ll need and why:

• Chicken breasts or thighs: Choose your favorite—breasts stay lean and slice beautifully, while thighs add extra juiciness.
• Assorted vegetables: Bell peppers, zucchini, cherry tomatoes, and red onion add a burst of color, sweet caramelized edges, and fresh bite.
• Olive oil: Keeps everything moist, helps the seasonings stick, and promotes that irresistible golden roasting.
• Salt: Essential for bringing all the flavors to life; don’t skip it!
• Black pepper: Adds just the right touch of mild heat to balance the sweet and tangy glaze.
• Garlic powder: Infuses classic savory warmth throughout the dish—easy and potent.
• Balsamic vinegar: The star ingredient for that deep, sweet-tangy glaze that makes this sheet pan dinner irresistible.
• Honey or maple syrup: A natural sweetener that creates those amazing sticky edges and helps the glaze shine.
• Dijon mustard: Brings a gentle sharpness and rounds out the glaze’s flavor.
• Minced garlic: Doubles down on garlicky flavor and adds depth when roasted.
• Italian seasoning: A little sprinkle of Mediterranean magic—earthy herbs that tie everything together.

How to Make Balsamic Glazed Chicken and Veggies (Sheet Pan)

Step 1: Preheat & Prep

Get a head start on flavor and easy cleanup by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil. This not only prevents sticking but also sets you up for a fuss-free exit once your Balsamic Glazed Chicken and Veggies (Sheet Pan) masterpiece is complete!

Step 2: Prepare the Glaze

In a small bowl, combine the balsamic vinegar, honey (or maple syrup), Dijon mustard, freshly minced garlic, and Italian seasoning. Whisk until smooth and glossy. This glaze is the magic: it will infuse your chicken and veggies with that signature tangy-sweet punch and create the crave-worthy sticky finish.

Step 3: Season the Chicken & Veggies

Lay your chicken breasts (or thighs) on one side of the prepared sheet pan. Arrange your chopped and colorful mix of veggies all around them. Drizzle olive oil over everything, sprinkle with salt, black pepper, and garlic powder, and toss the vegetables lightly with your hands or a spatula to coat evenly. This ensures every bite is as flavorful as possible.

Step 4: Add the Balsamic Glaze

Brush half of the glorious balsamic glaze over the chicken. Drizzle a little bit over the vegetables too for bonus flavor. Feel free to use the back of a spoon if you don’t have a pastry brush. Keep the remaining glaze aside—you’ll use this for a final flourish later.

Step 5: Roast the Chicken & Veggies

Pop the sheet pan into the oven and roast for 20 to 25 minutes. You’re looking for the chicken to hit 165°F (75°C) at its thickest point, with veggies tender and slightly caramelized around the edges. The kitchen will smell incredible by this point!

Step 6: Broil for a Finishing Touch

Once roasted, take out the sheet pan and brush the rest of that balsamic glaze onto each piece of chicken. Crank your oven to broil and return the pan for just 2 to 3 minutes. This final blast caramelizes the glaze, making it glossy and slightly sticky, while deepening the flavor.

Step 7: Serve & Enjoy

Let the chicken rest for a couple of minutes to retain all those delicious juices. Slice, scatter with your favorite fresh herbs like parsley or basil, and serve warm. Now you’re ready to dig into this vibrant, crowd-pleasing Balsamic Glazed Chicken and Veggies (Sheet Pan)!

How to Serve Balsamic Glazed Chicken and Veggies (Sheet Pan)

Garnishes

A sprinkle of fresh herbs—think chopped parsley, basil, or even a few chives—adds brightness and a gorgeous green pop. For bonus flair, a light grate of lemon zest or a few shavings of Parmesan right before serving gives extra aroma and depth to your Balsamic Glazed Chicken and Veggies (Sheet Pan).

Side Dishes

This dish is a true one-pan wonder, but if you’re craving something extra, serve it over fluffy rice, creamy mashed potatoes, or tender quinoa. A wedge of crusty bread is perfect for soaking up any leftover glaze, and a simple green salad makes a refreshing contrast to the rich balsamic flavors.

Creative Ways to Present

For dinner parties or casual gatherings, slice the chicken and layer it over the roasted vegetables directly on a large platter for a family-style, rustic presentation. Or, for easy meal prep, divide the Balsamic Glazed Chicken and Veggies (Sheet Pan) equally into meal containers for a week’s worth of healthy lunches you’ll actually look forward to.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and keep them in the fridge for up to 4 days. The balsamic glaze continues to infuse the chicken and veggies, making each bite just as flavorful even after a couple of days.

Freezing

To freeze, let the chicken and vegetables cool completely, then spread them out on a tray for an hour before transferring to a freezer-safe bag or container. This method keeps everything from sticking together. Freeze for up to 2 months for quick, satisfying dinners any time.

Reheating

Reheat your Balsamic Glazed Chicken and Veggies (Sheet Pan) in the microwave for convenience, or, for best texture, spread them back on a sheet pan and warm in the oven at 350°F (175°C) for about 10 minutes. This brings back a bit of that irresistible roasted flavor!

FAQs

Can I use other types of vegetables in this recipe?

Absolutely! Swap in whatever you have on hand or what’s in season—broccoli, asparagus, carrots, or mushrooms all roast beautifully and soak up the balsamic glaze just as well.

Does the recipe work with thighs instead of chicken breasts?

Yes, chicken thighs are wonderfully juicy and full of flavor. Just adjust your cooking time as needed, since thighs may take a few extra minutes to finish roasting compared to breasts.

What makes the glaze stick to the chicken and veggies?

The combination of honey (or maple syrup) and Dijon mustard in the glaze helps it adhere beautifully, while the broil at the end gives that glossy finish and a subtle, delicious caramelization.

How do I know when the chicken is cooked through?

Use a meat thermometer for best results—the chicken should reach 165°F (75°C) at the thickest part. The juices should also run clear, and the chicken will feel firm to the touch.

Can I double the recipe for a larger crowd?

Definitely! Just use two sheet pans to avoid overcrowding, and rotate them halfway through roasting for even cooking. Everyone will be asking for seconds of Balsamic Glazed Chicken and Veggies (Sheet Pan)!

Final Thoughts

You’re moments away from trying a dinner that manages to be both delightfully easy and downright crave-worthy. Balsamic Glazed Chicken and Veggies (Sheet Pan) fits right into any busy schedule, yet it feels special enough for gatherings. Give it a go, and don’t be surprised if it earns a permanent spot in your regular meal rotation!

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